N
’
C

M AKING S OAPS
Soaps are formed by the alkaline hydrolysis
(breaking up) of fats and oils by sodium or potassium hydroxide by boiling under reflux conditions:

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Hydrolysis of esters such as fats/oil produces glycerol and fatty acids. Fats and oils are triglycerides meaning they are esters which contain 3 molecules of fatty acid condensed to
1 molecule of the trihydric alcohol, glycerol.
So during hydrolysis, three molecules of soap are made per molecule of glycerol. (3:1 ratio of fatty acid:glycerol)
The hydrolysis is carried out using alkalis
(NaOH or KOH) as catalyst and the fatty acids formed are changed into sodium or potassium salts (soaps)
The soaps are ionic and water-soluble.

The long covalent hydrocarbon chain that makes up the tail section of a soap structure can be represented in a number of ways, either in the shorthand notation shown below or as a bond-stick representation, shown at the bottom of the page. The charged carboxylate group represents the head section of the soap structure.

T HE STRUCTURE OF SOAP
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The long covalent hydrocarbon chain gives rise to the hydrophobic (water hating) and oil-soluble (non-polar) properties of the soap molecule (represented in yellow). The charged carboxylate group (represented in blue) is attracted to water molecules
(hydrophilic). In this way, soaps are composed of a hydrophilic head and a hydrophobic tail:
In solution a soap molecule consists of a long non-polar hydrocarbon tail (e.g.
C
17
H
35
-) and a polar head (-COO ).

covalent hydrocarbon chain non-polar, oil-soluble, hydrophobic carboxylate head
O Na +
O polar, water-soluble, hydrophilic

H OW A SOAP WORKS

M ECHANISM OF STAIN / DIRT REMOVAL
Roll-up mechanism
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The hydrophobic tails ‘burrow’ into the droplet of oil or grease.
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The hydrophilic heads are left to face the surrounding water.
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This results in the formation of a ball-like structure (a micelle).
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The non-polar substances, such as oil or grease, are held inside the ball and suspended in water, to be washed away.

S OAPLESS DETERGENTS
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When soap is used in hard water, a white solid precipitate we call scum forms. This is because charged calcium and magnesium ions present in the hard water react with soap to form an insoluble substance.
Like soap, detergent molecules have a long chain of carbon and hydrogen atoms, but at the end of the molecule there is this group -SO sulphonate instead of the -COO -
called carboxylate group present in soap.
The calcium salt of a sulphonate is soluble in water unlike the calcium salts of the carboxylate.

E MULSIONS
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An emulsion contains small droplets of one liquid dispersed in another liquid.
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Emulsions in Food
Emulsions in food are mixtures of oil and water. To prevent oil and water components separating into layers, a soap-like molecule known as an emulsifier is added. Emulsifiers for use in food are commonly made by reacting edible oils with glycerol to form molecules in which either one or two fatty acid groups are linked to a glycerol backbone rather than the three normally found in edible oils. The one or two hydroxyl groups present in these molecules are hydrophilic whilst the fatty acid chains are hydrophobic.